These cheerful cupcakes were made for my friend’s daughter’s first birthday party. Happy Birthday Teagan!!!
The best part of these cupcakes is not the surprise OREO in the center but the cream cheese frosting that tastes freakishly but deliciously similar to Cookies and Cream Ice Cream! Ain’t NOTHING wrong with that.
This recipe made 17 frosted cupcakes with a ton of extra frosting begging to be licked up by the spoonfuls.
The recipe is adapted from She Who Bakes. Thanks so much for the awesome idea!
OREO Cupcake Surprise
- 12 OREO cookies
- 1/2 cup butter
- 195 g white sugar
- 1/4 tsp salt
- 2 tsp vanilla
- 2 large eggs
- 250 g self rising cake and pastry flour
- 1/2 cup milk
Line a muffin tray with 12 liners and place an OREO at the bottom of each. Preheat oven to 325°F.
Cream the butter until lightened slightly. Add the sugar, salt and vanilla and beat until fluffy. Mix in the eggs one at a time.
In a separate bowl, sift the flour adding half into the wet ingredients. Mix until just combined.
Pour in all the milk and stir through. Add the remaining flour and stir until just combined.
Divide the batter into each of the liners measuring about 3/4 full.
Bake for 20-25 minutes until an inserted toothpick comes out clean. Cool completely before frosting.
Perfectly domed cupcakes really to be slathered in frosting goodness…
Cookies and Cream Icing
- 8 oz. block of cream cheese, room temperature
- 1/2 cup butter, room temperature
- 350 g icing sugar
- 1 tsp vanilla
- 1 Tbsp milk
- 9 OREO cookies, crushed in a bag or in the processor
- More broken OREO cookies and sprinkles for decoration
Beat the cream cheese and butter together until uniform and fluffy. Add the icing sugar, milk and vanilla and beat in. Mix in the crushed cookies until well combined. Place the icing into a piping bag fitted with a star tip and pipe onto cooled cupcakes. Decorate with more OREO cookies if desired.
This recipe made 17 frosted cupcakes with a ton of extra frosting begging to be eaten my the spoonfuls. I reduced the icing sugar by 100g from the original recipe and it was still super delish. I used self rising flour because that is what I had on hand. AP +2 tsp baking powder will also do the trick. Happy baking!